Paleo Lemon Poppy Seed Bread

• Vegetarian
• Gluten free

• Produce

  • 2 Lemons, zest of

• Condiments

  • 1/4 cup Honey
  • 1/2 cup Lemon juice

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 1/4 cup Coconut flour
  • 1 tbsp Poppyseeds
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/4 cup Cashew milk

Found on jaysbakingmecrazy.com

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup honey
• 1/4 cup coconut oil, measured as a liquid
• 1/2 cup lemon juice (from 3 lemons)
• zest of 2 lemons
• 1/4 cup cashew milk
• 1 tablespoon poppyseeds

Directions

• Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
• In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
• Add the honey, coconut oil, lemon juice, lemon zest, and cashew milk. Stir until smooth.
• Add in poppyseed and por into pan.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
• *store in the fridge if not eaten in 2 days.